Chocolate Raspberry Cheesecake

Jump to Recipe Chocolate Raspberry Cheesecake

Who doesn’t love cheesecake?  My son that is who!  Shocking I know.  Pure madness I was thinking as my husband, daughter and I devoured the mini cheese cakes I made from my Chocolate Raspberry Cheesecake last night.

So I haven’t made this cheesecake for years and having it again I am asking myself why?  Likely because I am always trying to save my waistline and sometimes I lack self control.  Having this Chocolate Raspberry Cheesecake around would mean trouble.

Chocolate Raspberry Cheesecake Recipe

With Valentines around the corner… I was thinking about what is my absolute most favourite dessert that I make that is decadent and chocolatey.  You guessed it…. my scrumptious Chocolate Raspberry Cheesecake!

I usually make this recipe as a cake in a pie tin but when I was out I bought 8″ a new 8″ pie tin instead but the recipe makes enough to go in a 9″ pie tin for sure.  So I made the cake as usual but had a lot of left over filling.

So what is a girl to do?  Make more cakes of course!

I quickly threw together more crust and decided to see what would happen if I used a muffin tin and made mini cakes.  Well it worked about perfect… frankly I think they are even better!  Why?  Because now everyone gets their own personal cake and there is less mess because you don’t need to cut anything to serve.

Fantastic!

Chocolate Raspberry Cheesecake Recipe

Because these smaller cakes are well… smaller, they take a little less time to cook.  In my oven they took about 15 minutes.  Everyone’s oven is different so the goal is to take the cakes out, big version or small version, just when the centre is almost set.

How do you tell?

Near the end of the cooking time, say 5-10 minutes early give the cake a light touch on the outside edge of the filling.  It should feel firm but not dry and then give the cake a light jiggle and the centre should look firm but have a little jiggle to it or appear a little softer than the edges of the cake.  Not an exact science but gives you an idea.

Finish the cakes up with a layer of chocolate ganache or light drizzle and dress them up with some mint leaves, raspberries or chocolate shavings.

Enjoy!

Chocolate Raspberry Cheesecake

With Valentines around the corner... this decadent Chocolate Raspberry Cheesecake can be made in a cake pan or as mini cakes using a muffin tin. Totally Sinful!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10
Calories 378 kcal
Author Alisa Infanti | Livin Well

Ingredients

  • 7 oz of chocolate wafer crumbs or Oreo Cookie tops crushed
  • 1/4 cup semi-sweet chocolate chips for crust
  • 1/3 cup melted butter
  • 2 packages of softened cream cheese 250 g each
  • 1 can of sweetened condensed milk 14 oz
  • 1 egg
  • 3 tbsp lemon juice
  • 1 tbsp vanilla extract
  • 1 cup fresh raspberries
  • 2 oz semi-sweet chocolate chips for ganache
  • 1/4 cup whipping cream

Instructions

  1. Pre-heat oven to 350 degree Fahrenheit

CRUST

  1. Melt chocolate chocolate chips on low heat in microwave 1 minute at a time stirring in between until melted
  2. Mix in a bowl chocolate cookie crumbs, butter and melted chocolate chips
  3. Lightly grease pie tin or muffin tin
  4. Press mixture firmly into a 9" pie plate or into muffin cups

FILLING

  1. Beat cream cheese with hand mixer until light and fluffy.
  2. Gradually add sweetened condensed milk and continue mixing until smooth.
  3. Add egg, lemon juice and vanilla
  4. Mix well

ASSEMBLY

  1. Arrange raspberries evenly in bottom of the pie plate or 2-3 per muffin cup
  2. Slowly pour mixture over raspberries until filling covers raspberries and the filling is almost in line with the top of the crust.
  3. Bake for 30-35 minutes for the 9" pie tin or 15-20 minutes for the muffin tin format
  4. Cool completely

GANACHE TOPPING

  1. In a small sauce pan over low heat melt 2 ox of semi-sweet chocolate chips or 2 -1oz semi-sweet baking squares with whipping cream.
  2. Stir until thickened and smooth
  3. Remove from heat and pour slowly over or drizzle over cooled cheesecake
  4. Garnish as desired
  5. Chill finished cheescake(s)
Nutrition Facts
Chocolate Raspberry Cheesecake
Amount Per Serving
Calories 378
* Percent Daily Values are based on a 2000 calorie diet.

Chocolate Raspberry Cheesecake Nutrition Facts

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 Tagged with: Fiesta Friday

 

14 thoughts on “Chocolate Raspberry Cheesecake

  1. This looks so delicious. The chocolate is nice and dark. I thought you used a dark chocolate at first glance but I’m guessing the color of the crust base comes from the oreo cookies. Yum! Great flavors you have going on.

  2. Chocolate covered cherries are one of my favorite sweet treats. This looks like a bigger, better version in grown-up dessert form. Cannot wait to try this for V Day.

  3. Wow this looks amazing! This would be a fantastic recipe for Valentines Day – and actually I reckon I’ll be attempting to make this for my other half for that very same occasion 🙂

  4. Welcome to Fiesta Friday! Cheesecake is my all time favorite dessert especially if it has an Oreo crust and includes chocolate and raspberry. I hear you will be co-hosting with your friend Lily soon – hope you have a good time.

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